Les Vergers Boiron - Pastry Cream

Recipe on making fruit pastry cream by Les Vergers Boiron

Base (440gm):
Eggs 160gm
Sugar 125gm
Water 100gm
Corn Flour 55gm

Raspberry Flavor:
Base 220gm
Raspberry Puree 200gm
Raspberry Puree 20gm

Mango Flavor:
Base 220gm
Mango Puree 200gm
Mango Puree 70gm
Citric Acid 0.5gm

Blackcurrant Flavor:
Base 220gm
Blackcurrant Puree 200gm
Blackcurrant Puree 50gm

White Peach Flavor:
Base 220gm
White Peach Puree 200gm
White Peach Puree 150gm

Lemongrass Flavor:
Base 220gm
Lemongrass Puree 200gm
Lemongrass Puree 10 gm